This is an interesting white cake that you can make. It’s got a sweet taste from the caramel and other cake items that are included in this, but it also comes with a salty taste, courtesy of the salt that you literally use on this.
But it does create a really nice, creamy texture that works well.
While sour cream might not be the item that you think of when you think of cakes, this one truly does deliver, and it’s a great item to have if you’re looking for a unique kind of cake that really knocks this out of the park for you and provides you with an amazing cake that you won’t be able to get enough of as well.
Ingredients :
1 box of White Cake Mix
1-12 oz. jar of Caramel Sauce/Topping
1-16oz. container of White Frosting
1/2 cup of Sour Cream
Salt for sprinkling
Steps
Take the cake batter mix and then mix it based on the instructions, and while this is being made, get your sour cream ready.
Stir this sour cream into this.
Line a pan with the parchment, greasing it as needed if you don’t want it to stick.
Once that’s prepared, take the batter, put it in the cake pan, and make sure that it’s all even. You might want to use a knife to help with this.
Bake this based on the directions. Once it cools down, grab a form, and poke some small holes in it.
Put half of a jar of the caramel sauce over your cake that’s been poked.
Spread the caramel around the cake that’s been poked, and then, take a moment to let it sit to soak in for about five minutes.
While this soaks, you should get a medium-sized bowl to make the frosting.
To make the frosting, you can take the caramel sauce that’s left over, and mix this.
Once the cake’s finally had time to set it in, frost the cake, making sure you get every crevice that you can with this.
Once this is done, grab the salt shaker, and then, salt the cake. There isn’t any specific way for you to do this, just give it enough of a shake that everything does pop together, giving it that unique taste that people love from this.
Take some time to slice this up, and then slice the cake up into small pieces to serve!
For storing this, you can cover this in some foil and then place this in the fridge for up to a week. If you’re not sure you’re going to eat it in time, you can freeze it, just make sure that you do bake it, and try to hold off on frosting everything unless you like a frosting that’s a harder texture on your cake, which in that case frost it all over, cover it, and when it’s time, take it out.